Few grains cayenne
Add to sauce, chicken, yolks and whites of eggs, salt, and cayenne; cook two minutes, and add wine.
Chicken Soufflé
2 cups scalded milk
⅛ cup butter
⅛ cup flour
1 teaspoon salt
⅛ teaspoon pepper
½ cup stale soft bread crumbs
2 cups cold cooked chicken, finely chopped